Pumpkin Mac and Cheese
Ready for the creamiest mac and cheese you’ve ever tasted? I’ve always thought Velveeta had the trademark on creamy, but it looks like pumpkin is about to give them a run for their money!
I might just put pumpkin in my mac and cheese from now on actually.
By the way, I went through a lot to make this mac and cheese. I blame it all on my sinus infection induced haze. Earth to Michelle are you in there?
Why did you buy regular potatoes for (upcoming) sweet potato tartlets? And why did you buy canned sweet potato puree instead of pumpkin puree for this mac and cheese, oh and did you really just break the can opener?
Luckily I had a back up can of pumpkin, although I did have to run to the store AGAIN for a new can opener.
Good thing this mac and cheese tasted amazing, or I might have tossed it at the wall. Stay tuned for those tartlets. Let’s hope I have better luck in the kitchen tomorrow.
Shopping List (serves 4)
8 oz. pasta, about half a box (your choice, I went with ziti)
1/2 cup heavy cream
1/2 cup milk
4 Kraft Singles Cheddar Cheese
1/4 stick butter
1 cup organic pumpkin puree
Fresh cracked pepper
Boil pot of water for pasta. While pasta is cooking in boiling water (boils for about 15 minutes), melt butter in a separate sauce pan on medium heat. When mostly melted add your cream and milk.
Bring milk cream and butter sauce to a slight boil then add your cheese singles one at a time, tearing them in small pieces and adding more as they melt, stirring constantly. A thick cheese sauce will form. When all your cheese has been added a thick sauce has formed add your canned pumpkin puree.
Whisk until combined.
Strain cooked pasta and return to pot, pour pumpkin cheese sauce over pasta. Top with fresh cracked pepper and chives. Serve immediately.
(Tip: If you need to reheat pasta, add a splash and stir to regain creaminess)